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the SG of the batches with honey usually comes out between 1.060 and 1.065. i have used this yeast (US-05) for every single batch with no problems ever on brown sugar batches (about 10 5-gal batches), and now 2 failed 5-gal batches out of 14 when using honey. i mean i guess 2 batches out of 24...

i have not used any star san. i have always just immediately added the next batch right after the one I just racked so the carboy never sits empty. I always just hot water all the yeast cake out of the bottom, rinse a few times till completely clear again and water has mostly stopped dripping...

Has anyone else experienced this description before in a batch of cider? Hoping someone can take a second to read this and offer some insight... I do my batches of cider the same way every time in two 6.5 gallon carboys side by side and have had mostly good results with this simple recipe in...

713 + 30 = 743 six 5-gallon batches since my last post. my goal is to hit 100 total gallons made this year.

citra hops work really well for hopping a cider. just do not add too much. about 5 hop pellets is all you need for a 1/2 gallon (growler).

how did this turn out!?

RIP HappyFermentations... i'm going to recreate your pumpkin experiment in your honor.

anybody have any more follow-up on their pumpkin ciders?

i just got done letting a 2ndary carboy sit only 3/4 full for like 2-3 weeks and had no problem with any negative flavor effect once i did bottle it. so i don't know how long it would have to sit for this oxygen thing to be a real problem.

All of my batches with S-04 (light blue packet) have come out sweeter than when I've used Nottingham or the S-05 (red packet).

what kind of yeast are you guys using for your batch?

in layman's terms... is this basically a hopped pineapple cider?

are you saying that you just make a second batch of cider off the same yeast from a previous batch?

i just experimented recently with racking 2 gallons worth of a similar batch to what you got going from my carboy to 4 growlers and did a blackberry, strawberry, pineapple, and citra hopped. after a small sample taste today, i could definitely see the strawberry and pineapple becoming summertime...

Yeast is so inexpensive, why gamble with the remaining sediment from a previously brewed batch of beer? You're probably more likely to get a more consistent, better result from just using a new packet of yeast.

when you say pitched 2 to 3 times... do you mean after you siphon out the cider, you just dump new juice (+ additional sweetener) right back in and let the same yeast from the previous batch ferment the next batch?

i really want to try and make an acai cider... i've heard some herbs can compliment the berry flavors as well if you wanted to experiment with things like basil, sage, or mint.

I think you're supposed to add fruit to the secondary, not the primary.

thanks for the factual medical/scientific insight Jefe... this thread has been fun to read while researching buzz differences. especially the people that have no clue what you're talking about essentially disagreeing with you based on their perceptions. It's like the guy that's never even been...

i love this thread. you're living my dream.